12 Days of Christmas 2015, Day 2: [Recipe] Chocolate Crackle Cookies

crackles cover

Chocolate crackle cookies.

All the recent years of my life I’ve seen these cookies, in many forms and called many different names, on holiday sweet trays. I confess that I hadn’t made them myself until just this year. The recipe I used, from the Lantic Sugar website, is wonderful. A couple of changes I made to the original recipe – I didn’t add the instant espresso powder and I made about 60 cookies out of a single batch, not the 36 cookies the original recipe yields.

These are wonderful cookies! They have a little bit of crunch on the outside of the cookie and a soft, chewy center. They’re a dense, dark chocolaty treat. Perfect with a cup of coffee.

[yumprint-recipe id=’3′][Recipe] Chocolate Crackle Cookies

1 1∕3 cups semi-sweet chocolate chips
1 1/2 cups sugar
1/2 cup butter
2 eggs
3 tbsp milk
2 tsp vanilla extract
1 1/4 cups flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp salt


Melt chocolate chips in a bowl in the microwave. Cool slightly.

Beat sugar with butter in a large bowl until well combined.


Beat in eggs, one at a time.

Beat in milk and vanilla. Beat in melted chocolate.



Whisk flour with cocoa, baking powder, and salt in a separate bowl.


Mix flour mixture into sugar mixture until a sticky dough forms.

Chill for 15 minutes or just until firm enough to roll.

Meanwhile, preheat oven to 350°F.


Pour granulated and icing sugars in two shallow bowls. Roll 1 Tbsp portions of dough into a ball and roll immediately in granulated sugar to coat, then into icing sugar.



Place on parchment lined baking sheet.

Repeat with remaining dough and granulated sugar, placing balls 2 inches apart.


Bake for 12 to 14 minutes or until just set (don’t overbake).

Cool completely on baking sheets.




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